Chicken and Broccoli Casserole

Chicken and Broccoli Casserole

Serves 4
Still crave the comfort of casseroles made from condensed canned soup but prefer a homemade option? We've got you covered with this one-pan version!

Ingredients

  • 7 tablespoons unsalted butter (divided use)
  • 1 small yellow onion (chopped)
  • 3 cloves garlic (minced)
  • 1 pound boneless, skinless, chicken breasts (1/2-inch diced)
  • 2 1/4 teaspoons kosher salt (divided use)
  • 1/2 teaspoon pepper (divided use)
  • 1/4 cup all-purpose flour
  • 2 1/2 cup chicken broth
  • 2 1/2 cup whole milk
  • 1/2 cup long-grain rice
  • 2 cup small broccoli florets
  • 2 1/2 cup shredded cheddar cheese (divided use)
  • 1 cup panko (japanese breadcrumbs)

Directions

  1. In a large, oven-safe pan, melt 3 tablespoons butter over medium heat. Add onion and cook until soft, stirring occasionally. Add garlic and chicken. Sprinkle with 1 teaspoon salt and 1/4 teaspoon pepper. Stir and cook for about a minute.
  2. Add flour. Stir and cook an additional minute. Slowly pour in chicken broth while stirring and scraping up flour. Add milk, rice, and another 1 teaspoon salt and 1/4 teaspoon pepper. Stir and scrape bottom and sides of pan. Increase heat to medium-high and bring to simmer. Cover, reduce heat to low, and cook 12 minutes.
  3. Add broccoli and 1 cup cheese to pot. Stir and cover. Cook an additional 3 minutes.
  4. While broccoli is cooking, turn on oven broiler. Place panko and 1/4 teaspoon salt in small bowl. Melt 1/4 cup butter and drizzle over panko. Mix with a fork to combine. Remove lid from pot. Sprinkle with buttered panko and remaining shredded cheese. Broil 2 to 3 minutes or until topping is brown.